Name: Deep-Fried Mac & Cheese Balls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz chickpea elbow pasta; 0.5 cup plain non-fat Greek yogurt; 1.5 oz shredded sharp cheddar cheese; 2 tbsp nutritional yeast; 0.25 cup liquid egg whites; 2 tbsp whole wheat panko breadcrumbs; 0.25 tsp sea salt; 0.25 tsp garlic powder; 0.25 tsp smoked paprika; 1 tsp avocado oil

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Deep-Fried Mac & Cheese Balls

Golden-brown chickpea pasta balls air-fried with sharp grass-fed cheddar and a crunchy whole-grain crust for a satisfyingly crispy bite.

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NUTRITION

Protein

44.2g

Fat

21.2g

Carbs

48.1g

SERVINGS

1 serving

INGREDIENTS

1.5 oz chickpea elbow pasta

0.5 cup plain non-fat Greek yogurt

1.5 oz shredded sharp cheddar cheese

2 tbsp nutritional yeast

0.25 cup liquid egg whites

2 tbsp whole wheat panko breadcrumbs

0.25 tsp sea salt

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 tsp avocado oil

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PREPARATION

1
Boil the chickpea pasta in salted water until tender, then drain thoroughly.
2
Stir the Greek yogurt, shredded cheddar, and nutritional yeast into the hot pasta until the cheese is melted and the mixture is creamy.
3
Transfer the mac and cheese to a bowl and place in the freezer for 20 minutes to firm up for easier shaping.
4
Scoop the chilled mixture and roll into 4 or 5 even balls using your hands.
5
Place the liquid egg whites in one small bowl and combine the panko, sea salt, garlic powder, and smoked paprika in another.
6
Dip each ball into the egg whites, then roll in the seasoned panko until evenly coated.
7
Lightly mist the balls with avocado oil and air-fry at 400°F for 8 to 10 minutes until the exterior is golden and crunchy.